The famous Spanish dish named after its cooking vessel chicken paella is what we have today on your platter. The cooking utensil is very unique because it is a round shallow pan which is made up of carbon steel and heats up really quickly. This cooking pan will help in creating a good crispy layer of rice which us the socarrat which s the most important part of the dish. the extreme heat that dish receives is what makes it a smoky and flavoured dish. Preparing this piece with basmati adds up the flavour to even another level.
INGREDIENTS
- 1 teaspoon of grated lemon
- 2 tablespoon of fresh lemon juice
- 1/2 teaspoon saffron threads, crushed
- 3 tablespoon olive oil
- 1kg bones chicken thighs
- 1 teaspoon black pepper
- 1-1/2 teaspoon kosher salt1-1/2 tablespoon chopped thyme
- 4 garlic finely chopped
- 1-1/2 cups of basmati rice
- 1/3 cup white wine
- 3 cup of chicken stock
- 2 cups green peas
- 1 red bell pepper, sliced
- 3 tablespoon of freshly chopped parsley
- Lemon wedges
Nutritional Information
- Calories 460
- Fat 20g
- Sat fat 5g
- Unsat fat 14g
- Protein 43g
- Carbohydrate 40g
- Fibre 4.2g
- Sugars 4g
- Added sugars 0g
- Sodium 569mg
- Calcium 2% DV
- Potassium 4% DV
COOKING
- Add the lemon rind, lemon juice and the saffron in a small bowl and keep it aside.
- Then pour oil in a paella pan or in a skillet with a lid heat the pan. Then add the chickens, black peer and salt according to taste to it. Cook the chicken skin-side out for 8-20 minutes until golden and then turn over to thw3 other side. As this is done keep the chickens aside and add onions, thyme, garlic and keep stirring. Then add the rice and keep cooking at a 2minutes interval. Ten finally add wine, lemon juice, chicken stick and then keep stirr8ing. Finally, after 3-4 minutes add the chicken to the rice and then cover it with a lid. Lower the flame and keep in this position for 20 minutes.
- Then after 20 minutes open the lid and add the peas to it, add the parsley and lemon wedges. At this stage higher the flame and let the rice stick to the pan. When the rice is stick to the pan then serve it and garnish the amazing delicacy. You need to keep in mind that the dish is not burned but rather sticks and becomes crisp at the bottom.
